Classic Profiteroles Recipe

Profiteroles. The name alone conjures images of elegant French pastries, light as air and dripping with decadent chocolate. But don’t let their sophisticated reputation intimidate you. Making these delightful cream puffs at home is surprisingly simple, and the taste? Absolutely divine. I remember the first time I tried to make profiteroles; it was a complete disaster!

The dough was too runny, and they flattened into sad, crispy discs. But after much trial and error (and a few thrown-away batches!), I finally cracked the code. This recipe is the result of all that hard work, designed to be foolproof and yield perfect, golden profiteroles every time.

Why You’ll Love This Recipe

These classic profiteroles are truly addictive! Here’s why you’ll be making them again and again:

• Impressive yet Easy: You’ll create a show-stopping dessert that appears complicated but is actually quite straightforward to prepare. The choux pastry does require a little patience, but the results are well worth the effort.
• Versatile: Fill them with your favorite cream, pastry cream, or even ice cream. Top them with chocolate sauce, caramel, or a dusting of powdered sugar. Endless possibilities!
• Perfect for Any Occasion: From casual get-togethers to elegant dinner parties, profiteroles are always a crowd-pleaser. They are also perfect to bring to a family gathering.
• Light and Airy Texture: The secret to perfect profiteroles is the light-as-air choux pastry. And this recipe nails it for amazing profiteroles!

Ingredients Breakdown

Here’s what you’ll need to create classic profiteroles:

For the Choux Pastry:

• 1 cup (240 ml) Water: The base for the dough, creating steam during baking.
• ½ cup (115g) unsalted Butter, cut into cubes: Adds richness and helps create the airy texture.
• 1 tsp (5g) Granulated Sugar: Adds a touch of sweetness and aids in browning.
• ¼ tsp (1.5g) Salt: Enhances the flavor and balances the sweetness.
• 1 cup (120g) all-purpose Flour, sifted: Provides structure to the dough. Sifting ensures a smooth batter.
• 4 large Eggs: Bind the ingredients and add richness and rise.
• If you are looking for meal prep containers, check out our recommended list.

For the Cream Filling:

• 1 ½ cups (360 ml) Heavy Cream: Provides a rich and creamy filling.
• 2 tbsp (25g) Powdered Sugar, sifted: Sweetens the cream without adding grittiness.
• 1 tsp (5 ml) Vanilla Extract: Enhances the flavor of the cream.

For the Chocolate Sauce:

• 4 oz (115g) semi-sweet Chocolate, chopped: Creates a rich and decadent sauce.
• ½ cup (120 ml) Heavy Cream: Adds smoothness and richness to the sauce.

Kitchen Tools Needed

Before you begin, make sure you have these essential tools on hand:

• Saucepan: For making the choux pastry base.
• Mixing Bowls: For combining ingredients.
• Electric Mixer: Makes whipping the cream much easier (a stand mixer is ideal, but a hand mixer works too).
• Piping Bag and Tip: For piping the choux pastry onto the baking sheet.
• Baking Sheet: To bake the profiteroles and ensure they rise well.

Step-by-Step Instructions

Follow these simple steps to create perfect classic profiteroles every time:

1. Make the Choux Pastry: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
2. Remove from the heat and quickly add the sifted flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes. This prevents the eggs from cooking when added.
4. With an electric mixer on medium speed, add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
5. Transfer the dough to a piping bag fitted with a large round tip. Pipe 1-inch (2.5 cm) mounds onto a baking sheet lined with parchment paper, spacing them about 2 inches (5 cm) apart.
6. Bake the Profiteroles: Preheat oven to 400°F (200°C). Bake for 20-25 minutes, or until the profiteroles are golden brown and puffed up. Important: Do not open the oven door during baking, as this can cause the profiteroles to deflate.
7. Turn off the oven and prop the door open slightly with a wooden spoon. Let the profiteroles cool in the oven for another 30 minutes. This helps them dry out and prevents them from collapsing.
8. Make the Cream Filling: While the profiteroles are cooling, in a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
9. Make the Chocolate Sauce: In a heatproof bowl set over a saucepan of simmering water (or in the microwave), combine chopped chocolate and heavy cream. Stir until smooth and melted.
10. Assemble the Profiteroles: Once the profiteroles are completely cool, use a small knife to make a slit in the side of each one. Fill with the whipped cream using a piping bag or spoon.
11. Serve: Drizzle with chocolate sauce and serve immediately.

Pro Tips for Success

• Don’t open the oven door: Resist the urge to peek! Opening the oven door can cause the profiteroles to deflate.
• Cool in the oven: This crucial step helps the profiteroles dry out and hold their shape.
• Piping consistency: The dough should be thick but still pipeable. If it’s too stiff, add a tiny bit of water (a teaspoon at a time) until you reach the desired consistency.
• Use room-temperature eggs: Room-temperature eggs incorporate better into the dough and create a smoother batter.

Variations & Dietary Swaps

Want to customize your classic profiteroles? Here are some variations:

• Pastry Cream Filling: Substitute the whipped cream with pastry cream for a richer, more traditional filling.
• Ice Cream Filling: For a refreshing treat, fill the profiteroles with your favorite ice cream.
• Gluten-Free Profiteroles: Use a gluten-free all-purpose flour blend in place of regular flour.
• Dairy-Free Profiteroles: Use a dairy-free butter substitute, dairy-free heavy cream, and dairy-free chocolate for a vegan-friendly version.

Serving Suggestions

Profiteroles are best enjoyed fresh, but here are some ways to serve them:

• Classic Presentation: Arrange the profiteroles in a pyramid shape and drizzle with chocolate sauce.
• Coffee Pairing: Serve with a strong cup of coffee or espresso.
• Individual Dessert: Place a few profiteroles on a dessert plate for an elegant individual serving.

Storage & Reheating

• Storage: Unfilled profiteroles can be stored in an airtight container at room temperature for up to 2 days. Filled profiteroles are best eaten immediately, but can be stored in the refrigerator for up to 24 hours. The pastry will soften over time.
• Reheating: Reheating is not recommended, as the pastry will become soggy.

Troubleshooting / FAQ

Final Thoughts

Classic profiteroles might seem like a daunting task, but with a little patience and this recipe, you’ll be whipping up these delightful treats in no time. Perfect for impressing guests or simply indulging in a little something sweet. Be sure to check out our other dessert recipes for more inspiration!

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Classic Profiteroles Recipe

Learn how to make perfect profiteroles with this easy recipe. Light choux pastry filled with cream and topped with rich chocolate sauce.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine French

Servings 24

Calories 165 kcal

Ingredients

  

For the Choux Pastry:

• 1 cup 240 ml Water
• ½ cup 115g unsalted Butter, cut into cubes
• 1 tsp 5g Granulated Sugar
• ¼ tsp 1.5g Salt
• 1 cup 120g all-purpose Flour, sifted
• 4 large Eggs

For the Cream Filling:

• 1 ½ cups 360 ml Heavy Cream
• 2 tbsp 25g Powdered Sugar, sifted
• 1 tsp 5 ml Vanilla Extract

For the Chocolate Sauce:

• 4 oz 115g semi-sweet Chocolate, chopped
• ½ cup 120 ml Heavy Cream

Instructions

 

• Make the Choux Pastry: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
• Remove from heat and quickly add the sifted flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
• Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes.
• With an electric mixer on medium speed, add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
• Transfer the dough to a piping bag fitted with a large round tip. Pipe 1-inch mounds onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
• Bake the Profiteroles: Preheat oven to 400°F (200°C). Bake for 20-25 minutes, or until the profiteroles are golden brown and puffed up.
• Turn off the oven and prop the door open slightly with a wooden spoon. Let the profiteroles cool in the oven for another 30 minutes.
• Make the Cream Filling: While the profiteroles are cooling, in a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
• Make the Chocolate Sauce: In a heatproof bowl set over a saucepan of simmering water (or in the microwave), combine chopped chocolate and heavy cream. Stir until smooth and melted.
• Assemble the Profiteroles: Once the profiteroles are completely cool, use a small knife to make a slit in the side of each one. Fill with the whipped cream using a piping bag or spoon.
• Serve: Drizzle with chocolate sauce and serve immediately.